Citrus and Rosemary Olives

2 cups


  • Zest of 1 lemon

  • Zest of 1 orange

  • 8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola

  • 2 cloves garlic, minced

  • 1 small shallot, minced

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary


  1. In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

Related Articles